Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
Shanghai Jiao Tong University · Chinese Academy of Agricultural Sciences · +4 more institutions
Indexed incrossrefpubmed
Abstract
No abstract available for this paper.
Citation impact
200
total citations
- FWCI
- 38.23
- Percentile
- 100%
- References
- 395
Citations per year
Authors
7- ZCZhixiang Cai
Shanghai Jiao Tong University
- YWYue Wei
Shanghai Jiao Tong University
- ASAimin Shi
Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology
- JZJian Zhong
XinHua Hospital, Shanghai Jiao Tong University
- PRPingfan Rao
Zhejiang Gongshang University
Topics & keywords
Topics
Keywords
- Current (fluid)
- Stability (learning theory)
- Materials science
- Layer (electronics)
- Nanotechnology
- Chemical physics
- Chemical engineering
- Chemistry
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